La Cocina Maya

The food of the Yucatán peninsula, cooked the way it is cooked here. A new recipe every Thursday, with where the dish comes from, what to buy, and how to make it.

Frijol con Puerco: Yucatán's Monday Pot of Black Beans and Pork

3 h 30 min

Poc Chuc: pork grilled over charcoal after a sour orange soak

1 h 15 min

Relleno negro: a turkey leg and two slices of egg-stuffed pork in glossy black recado broth, with pickled red onion and epazote, in a cream ceramic bowl

Relleno Negro: Yucatecan Turkey in Burnt Chilli Broth

3 h 45 min

Three puffed fried corn tortillas topped with shredded turkey, lettuce, tomato, pickled red onion and avocado on a white plate

Salbutes: Yucatecan Puffed Fried Tortillas with Turkey or Chicken

1 h 35 min

Four fried tortillas stuffed with black bean paste, topped with shredded pork, pickled red onion and avocado, on a cobalt rimmed platter

Panuchos: Yucatecan bean-stuffed tortillas, fried and topped

2 h 45 min

Rolled tortillas under a pale green pumpkin seed sauce with a band of red tomato sauce across the middle, on a porcelain plate on marble

Papadzules: tortillas in pumpkin seed sauce with egg

1 h 15 min

A porcelain bowl of clear golden broth with shredded turkey, crisp tortilla strips and floating wheels of lima agria, steam rising

Sopa de Lima, the Yucatán's Sour Lime and Turkey Broth

2 h

Shredded achiote pork glossy in its juices inside an open banana leaf parcel, in a cream ceramic dish on a set table

Cochinita Pibil: achiote pork slow cooked in banana leaf

4 h 30 min

The Tulum Weekender

A new Yucatecan recipe every Thursday

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